Thesis

Cross-Sectional Study of Different Age, Gender, and Masticatory Performance on Texture Preference of Sugar-Substituted Cereal Bars Base

---

Texture, often overshadowed by flavor, is a critical attribute in cereal bar development. This research
explores the texture preferences of sugar-substituted cereal bars, focusing on individual characteristics
such as age, gender, and masticatory performance. The study associates and correlates these
characteristics with texture preference to provide recommendations for optimizing the texture of
sugar-substituted bars. Descriptive profiling, hedonic testing, and masticatory performance
assessments were conducted. Weak associations were found between age, gender, and texture
preference, while a weak negative correlation was observed between masticatory performance and
sorbitol firmness and moistness preference. Among the samples, erythritol cereal bars were least
preferred, while sorbitol bars were highly preferred. Erythritol exhibited extreme texture attribute
intensity, resulting in low liking rates. It is recommended to avoid using erythritol as a sole sugar
substitute, but exploring combinations with other sweeteners may offer possibilities for desired texture
attributes. This research enhances understanding of texture preferences and guides the development
of appealing sugar-substituted cereal bars

---

Availability

Detail Information

Series Title

-

Call Number

FT 23-026

Publisher

i3L, Jakarta : i3L, Jakarta., 2023

Collation

-

Language

English

ISBN/ISSN

-

Classification

NONE

Content Type

-

Media Type

-

Carrier Type

-

Edition

-

Subject(s)

Polyols
Sugar substitute
Cereal Bar
Texture Preference

Specific Detail Info

-

Statement of Responsibility

-

Other version/related

File Attachment

Comments

---

You must be logged in to post a comment